At AmberWillowMeadow, we're convinced that the best pizza relies on superb dough. Having refined our formulation for over thirty years, we're thrilled to divulge a few of our strategies. Although the exact recipe is a closely-guarded legacy, we can guide you to craft pizza dough of a restaurant caliber in your own kitchen.
The Flour Matters
The cornerstone of remarkable pizza dough is premium flour. 00 flour is our top pick, an exquisitely fine Italian flour with a moderate protein ratio (about 12%). This cultivates an ideal mix of elasticity and delicacy in the dough. If 00 flour is unattainable, bread flour can serve as a substitute but will yield a marginally altered texture.
Water Temperature and Hydration
The warmth of the water you use can influence the dough's development and the timing of fermentation. Cold water, ideally at 45°F (7°C), will lengthen the fermentation time, enhancing flavor. Warmer water, around 85°F (29°C), accelerates fermentation. Aim for a hydration level—water to flour ratio—of 60-70% when baking in a typical home oven.
Minimal Yeast, Maximum Time
A key element to a tasty dough is minimal yeast coupled with an extended fermentation period. We employ a mere 0.2% of fresh yeast by flour weight and let our dough ferment over 24-48 hours. This leisurely period allows the development of complex tastes and produces a dough that's more digestible.
Salt: Not Just for Flavor
Salt's role surpasses mere flavoring—it fortifies the gluten framework and regulates fermentation speed. We use finely ground sea salt at 2.5-3% of flour weight. Integrate the salt once the water and flour have begun to merge to avoid direct contact with the yeast.
The Art of Fermentation
Once blended, your dough should undergo a bulk fermentation at ambient temperature for a couple of hours before being portioned into balls. These balls should be stored in lidded containers and refrigerated for 1 to 3 days. It's during this cold fermentation that enzymatic magic occurs, converting starches to sugars which translates to rich flavors and that attractive browning seen in our pizza crusts.
Handling with Care
Prior to pizza creation, remove the dough from the fridge 1-2 hours before use to reach room temperature. Be gentle with the dough to maintain the air bubbles. Rather than rolling it out, use your fingertips to gently stretch the dough, keeping those air cavities intact.
The Final Touch: Heat
Our wood-fired ovens soar to 850°F (454°C), but most household ovens peak at about 550°F (288°C). Compensate by using a preheated pizza stone or steel, heated for at least 60 minutes, to provide that crucial intense base heat necessary for a crisp shell with a light internal structure.
The mastery of pizza dough is an ongoing odyssey—each preparation provides new insights into the craft. Note your observations, tweak the variables, and discover the nuances that work for your distinct kitchen setting.
Experience our dough preparation firsthand by attending one of Chef Julian's monthly pizza workshops where he delves into these methods more comprehensively. Look at our events schedule for the next session!